Eggplant

Another keeper from my Italian friend, Mary Lou Alfini.

2  eggplants, sliced
1  egg
1  Tbs  water
Salt and Pepper
Flour for coating
Olive oil

Pat the sliced eggplants in flour. Make an egg-waash with the egg, water, salt and pepper. eggplant until medium-brown, in olive oil. Drain on paper towels.

Layer in a baking dish starting with sauce, then eggplant, sauce, grated asiago cheese. Repeat layers to three slices high.

Cover with foil and Bake @350 for 20 - 30 minutes. Do not overbake, or it will be too soft.

Sauce: 

Sauté  1/2 lb ground sirloin with some garlic salt and seasoned pepper. Add one large jar of Prego Traditional Pasta Sauce, a packet of Sweet n' low, and just a dash of baking soda.

Roasted Vegetables

This can be made a day ahead, and gently reheated before serving. Use fresh herbs.


2  each  red and green peppers
4   fresh beets
1  sm  butternut squash, peeled and chunked
1  sweet potato, peeled and cubed
1  red onion, quartered, and separated
3  Yukon Gold potatoes, chunked, but not peeled
Fresh Brussels sprouts, optional
Fresh mushrooms, optional
1  Tbs  fresh thyme
2  Tbs  chopped fresh rosemary
1/4  cup  olive oil
3  Tbs  balsamic vinegar
Salt and freshly ground pepper

Wash the whole peppers. Line a cookie sheet with foil. Broil the peppers on all sides until blackened. Remove the pan from the oven and cover with foil until cooled. Working over a bowl to catch the wonderful oils, peel the charred skin off the peppers; remove stems and seeds. Set peppers and reserved pepper oils aside.

In 475° oven, roast the washed beets until tender, about 25-30 min. (Do not peel beets before roasting; leave 1” of stem attached, and all of the root.) When cool enough to handle, peel and half or quarter the beets (depending on size), removing stems and roots.

Combine all potatoes, squash, onions, in a large bowl. Combine the reserved pepper oil, olive oil, balsamic vinegar, and seasonings. Pour over vegetables in the bowl. Toss to coat. Using the foil lined baking sheet, spoon out the vegetables in a single layer.

Now add the Brussels sprouts and mushrooms to the oil remaining in the bowl.  Toss to coat. Remove and set aside. Run the peeled peppers in the marinade and remove.  Now toss the beets in the marinade.  Add the beets to the veggies on the baking sheet. Bake for 15 minutes. Turn the veggies to brown all sides. Add the Brussels sprouts.  Bake another 10 minutes. Turn
the veggies once again, and add the mushrooms. Bake another 10 - 15 minutes. Veggies should be just tender, but not over cooked. Remove from oven and arrange on a large sided platter. Add the peppers (torn into wide strips) and serve.

Thanksgiving Mixed Vegetables

Seems that I make this particular vegetable dish just about every Thanksgiving, so I decided to name it just that. The cauliflower and broccoli should be steamed until just tender crisp. The Brussels sprouts will taste best if you roast them according to the recipe found on this blog, using the minimum amount of roasting time. If you prefer, you can make a cheese sauce from scratch, instead of the Cheez Whiz and mushroom soup combination. But please use only fresh vegetables, not frozen or canned. And by the way . . . this is good any time of the year.


1  head cauliflower floret's
1  bunch broccoli
2  cups  Brussels sprouts
1  lb  whole mushrooms
1  jar  Cheez Whiz
1  can  cream of mushroom soup

Peel the stems of the broccoli (this removes the tough skin, resulting in tender stems), cutting off the bottoms about 1/2 inch. Steam these vegetables (except the mushrooms and Brussels sprouts*) until just tender crisp. Arrange artistically in an oblong baking dish. Lightly sauté the
mushrooms in butter and sprinkle over the vegetables.

Combine Cheez Whiz and mushroom soup. Distribute over the top of the vegetables. Cover with foil and bake about 30 minutes at 325° just to heat through.

Can be made ahead, but bring to room temperature before warming in oven.

*Brussels sprouts may be steamed if you prefer. Cut off the bottoms and cut an X-shape into the base to help cook evenly.